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Pastai Cocos (Cockle Pie)

Pasei Cocos (Cockle Pie) is a classic Cymric (Welsh) dish of a layered cockle pie. The full recipe is presented here and I hope you enjoy this classic Welsh version of Cockle Pie.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+over-night soaking)

Serves:

6–8

Rating: 4.5 star rating

Tags : Vegetable RecipesMilk RecipesBaking RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Cynhwysion:

1l cocos
240ml dŵr
1 clwstwr o nionod gwyrdd
4 tafell o facwn
120ml llefrith
pupur du
350g pastai byrgrwst
ychydig o lefrith

Dull:

Y noson cynt ychwanegwch y cocos i fowlen o ddwr oer halenog ac ychwanegwch y blawd ceirch. Gadewch y gymysgfa dros nôs. Y diwrnod canlynol sychwch y cocos a'u sgrwbio yn drwyadl. Ychwanegwch i sosban gyda'r dŵr a berwch am tua 4 munud (nes i'r cregyn agor). Gadewch i'r cocos agor gan daflu unrhyw rai sydd yn dal ynghau (cadwch yr hylif coginio). Tynnwch y cnawd o'r cregyn. Torrwch 3/4 y pastai a rholiwch allan yn ddigon tenau i orchuddio tun pastai tua 25cm o ddiamedr. Rhoddwch bapur pobi ar ben y pastei cyn gorchuddio gyda ffa pobi. Pobwch am 10 munud mewn popty wedi ei gyn-gynhesu i 200°C cyn gosod y pastei i'r neillty i oeri. Pan mae'n oer gorchuddiwch waelod y pastei gyda'r hanner y cnawd cocos. Torrwch y nionyn yn fân yna gwasgarwch rhain dros y cocos. Torrwch y bacwn yn ddarnau bychan yna wasgarwch am ben y nionod. Ychwanegwch weddill y cocos am eu pennau cyn tywallt ychydig o hylif coginio'r cocos i fewn cyn ychwanegu pupur du. Rholiwch weddill y pastai allan a torrwch yn stribedi. Defnyddiwch rhain i goresi dros ben y darten yna brwsiwch y pastei gyda ychydig o lefrith cyn rhoi'r pastei yn y popty a'i bobo am tua 25 munud.

English Translation


Method:

The night before add the cockles to a bowl of salted water and sprinkle the oatmeal on top. Leave over night then the following day drain the cockles and scrub them thoroughly. Transfer to a pan, add the water and bring to a boil before boiling for 4 minutes.

Leave the cockles to open and discard any that remain closed (reserve the cooking liquid). Remove the flesh from the remainder.

Cut 3/4 of the pastry and roll out until large enough to cover the base of a 25cm pie dish. Place baking paper and baking beans inside then bake blind in an oven pre-heated to 200°C for about 10 minutes before setting aside to cool.

When cold remove the beans and paper then scatter half the cockle flesh over the base. Chop the spring onions very finely and scatter these over the cockles. Now chop the bacon and add this on top. Finish with the remaining cockle meat. Add just enough of the cockle cooking liquid to wet the ingredients. Season with the black pepper.

Roll out the remaining pastry and cut into strips. Use these to make a criss-cross pattern on top of the pie then brush with a little milk. Place in the oven and bake for about 25 minutes, or until the pastry is done.